Cool Whip Chocolate Candy

Name: Cool Whip Chocolate Candy
Prep time: 12 min
Total time: 1 h 15 min
Yield: 36 servings
Ingredients: 6 oz semi-sweet baking chocolate bars, broken; 1 cup thawed whipped topping (Cool Whip or substitute: mascarpone whipped with a bit of vanilla for tang); 12 oz white chocolate almond bark or dark chocolate almond bark for coating

By Emma

Certified Culinary Professional

Published on 23 January 2026 • Recipe tested & approved

Sweet bars made from melted semi-sweet chocolate and whipped topping, chilled, sliced, then coated in melted almond bark. Chilling is key to handle sticky soft layers. Uses microwave melting with stirring intervals. Cut cleanly by dipping knife in hot water often. Coating must firm up in fridge before serving. Uses semi-sweet baking bars melted gently. Whipped topping adds light texture. Almond bark melts smooth for easy dipping. Total about 1 hour chill plus active 10-minute prep. 36 pieces yield. Beware sticky sugar, keep candy cold during slicing.

Prep: 12 min

Cook: 0 min

Total: 1h 15min

Servings: 36 servings

#candy #chocolate #no bake #chilling #almond bark #dessert #American

Stuck on a quick chocolate fix that doesn’t feel heavy? This candy is an easy shortcut, blending whipped topping into melted chocolate bars, then chilling till firm enough to cut and coat. The magic lies in patience at the chilling stage; skip it and you’ll wrestle sticky messes. I learned the hard way to always line pan with parchment that hangs over sides—it saves hours trying to pry candy out. Each batch melts quietly in a microwave with careful intervals, stirring till glossy velvet. Slice sharp, dip steady, then chill again to set. Cozy winter tastes with summer ease.

Ingredients

6 oz semi-sweet baking chocolate bars, broken
1 cup thawed whipped topping (Cool Whip or substitute: mascarpone whipped with a bit of vanilla for tang)
12 oz white chocolate almond bark or dark chocolate almond bark for coating

About the ingredients

Swapping whipped topping is key if you’re after richer or less airy candy; mascarpone whipped lightly with vanilla substitutes well but expect denser texture requiring slightly longer chill. Semi-sweet baking chocolate bars work well for melt and flavor; bittersweet can deepen taste but add a pinch of salt to balance. Use almond bark for coating — it melts easier than pure chocolate, resists bloom and gives shiny finish. White or dark almond bark changes visual impact and flavor with minimal effort. Keep all ingredients at room temp before starting for smoother melts and blends.

Method

Prep and chill

Line a straight-sided 8x8-inch pan with parchment paper overhang; vital for easy candy removal later. Use a large baking sheet lined with parchment; set aside for coated candies.

Melt and mix

Microwave semi-sweet chocolate in large bowl: 1-minute high, stir, then 30s bursts till shiny, fully melted. Watch carefully or chocolate will seize. Alternative: double boiler method if wary of microwave.
Add thawed whipped topping to melted chocolate. Blend with handheld mixer medium speed 1-2 minutes till fully combined, light, no streaks. Watch texture; lumps mean under-beating.

Chill candy layer

Spoon mixture into lined pan; spread evenly with offset spatula. Fold parchment over top to avoid freezer odors and keep surface clean.
Freeze at least 55-65 minutes, candy will firm but still pliable. Do not over-freeze or becomes brittle; balance is key.

Slice with care

Lift chilled block by parchment edges from pan. Using sharp knife dipped frequently in hot water, slice lengthwise into 6 equal strips (~1½ inch wide). Cut each strip in half, then each half into 3 squares for total 36 pieces. Clean blade often. Candy warms fast and turns sticky; keep refrigerating if needed between cuts.

Melt coating and dip

Melt almond bark in microwave: 1 minute high, stir, then 20-30 second bursts until melted smooth. Don't overheat or chocolate thickens.
Using fork, dip each candy piece fully, let excess drip off. Tap fork on bowl side lightly to help drip. Transfer piece onto parchment-lined baking sheet; use toothpick or second fork to slide off gently.
Finished pieces go into fridge 12-18 minutes till glossy coating firms.

Notes and tips

Whipped topping swap: mascarpone whipped with touch of honey or vanilla adds tang and robustness. Mascarpone yields less airy but richer texture, chilling remains critical.
Semi-sweet chocolate can be replaced with bittersweet for more intensity; adjust sweet to taste by adding tiny salt pinch to batter.
Melting chocolate: microwave safe but keep stirring after short bursts; residual heat does the rest. Avoid overheating to prevent grainy mess.
Parchment overhang crucial, no sticking or messing with knife later.
Freezer temp impacts firmness—too cold over an hour, candy might crack on slicing. Watch, test edges by feel.
Dipping tools: fork preferred for ridges to cling chocolate; toothpick helps with placement. Avoid fingers to keep coating pristine.
Clean knife often or hold under near-boiling water briefly then dry; crucial for neat, precise candy cuts without smashing edges.
Store coated candies in fridge; soft room temp leads to sticky mess. Eat quickly or freeze.
Use dark or white almond bark for coating; white creates striking contrast, dark adds richness. Both work, personal preference.
Candy thickness can vary—thin slices chill and coat faster but fragile; thicker pieces yield more chew, expect slightly longer chill and dip times.

Cooking tips

Start with pan prepped properly — parchment with big edges for lifting. Melt chocolate gently, microwave bursts followed by stirring prevent burning. Add whipped topping once chocolate is warm but not hot to avoid breaking. Beat to homogeneity; lumps mean under-mixing or starting with too-cold topping. Chill candy mixture till it firms but still offers slight give when pressed. Sharp knife/burner water dip every few slices crucial to clean cuts — candy softens fast when warm. Melting coating should be smooth silk, no grit. Dip each piece quickly, let drip fully before setting on parchment. Chill final candy to let coating set fully. Avoid multiple thaw-freeze cycles; sticky and grainy fail.

Chef's notes

💡 Line pan with parchment paper hanging over sides, makes candy removal easier. Without overhang, edges stick. Use offset spatula to spread batter evenly. Fold parchment on top while freezing to keep odors away. Freeze times crucial—55 to 65 minutes firm but still gives when pressed; overfreezing brittle, underfreezing sticky mess.
💡 Microwave melting needs attention. Use bursts like 1 minute then 30 seconds stirring each time. Chocolate must look glossy and flowing—if grainy or stringy, overheated, discard and restart or switch to double boiler method though slower. Stir well after each burst. Residual heat finishes melt, don't overheat or seize happens.
💡 Whipped topping substitutes affect texture and chill times. Mascarpone whipped with vanilla or honey adds rich density, less airy feel but stronger taste. Using mascarpone means slightly longer freezing. Avoid cold whipped topping—use room temperature for blending so mix goes smooth. Watch for lumps during mixing means beating time too short or cold ingredients.
💡 Knife slicing trick is key. Dip sharp knife in near boiling water, dry immediately, then slice candy block. Repeat often to avoid sticky soft sugar clinging, ruining edges. Slice lengthwise into strips, then cut squares. Work fast — candy warms quickly turning sticky and hard to clean cut. Keep block chilled in fridge between cuts if needed.
💡 Melting almond bark coating requires similar technique. Microwave in 1-minute bursts stirring well after each until smooth silk texture. Overheating thickens bark, ruins dipping. Use fork for dipping; ridges help chocolate cling evenly. Tap fork side on bowl to drip excess before placing candy on parchment sheet. After dipping, chill in fridge 12-18 minutes until coating sets glossy and firm.

Common questions

How long should I chill before slicing?

About 55 to 65 minutes is gold. Candy firms but still pliable. Less than that sticky and squishy. More, brittle, cracks. Test edges by pressing lightly. Fridge temp matters, too cold messes with texture.

What to do if chocolate seizes?

Happens if overheated or water touched chocolate. Can stir in bit cream or butter to revive sometimes. Otherwise restart melting gently or use double boiler. Watch microwave carefully, short bursts only.

How to avoid sticky candy when slicing?

Heat water to near boiling, dip and dry knife often. Clean blade saves edges clean. Work fast, candy warms quick and gets sticky. Chill block between cuts if needed. Paper overhang helps lift block clean to slice.

Best storage method?

Fridge keeps coated candy firm, avoids sticky mess. Room temp makes candy soft, sticky, not good. Can freeze for longer storage, but avoid repeat thaw/freeze cycles, causes grainy coating. Use airtight containers with parchment.